A creamy, nutty and com­pletely delicious take on a fam­ily favourite

Friday - - Food -

Makes 20

FOR THE DOUGHNUTS: 225ml milk 1 large egg, beaten 25g un­salted but­ter, soft­ened 450g strong white bread flour ½ tsp salt 50g caster sugar, plus ex­tra to serve 2 tsp vanilla ex­tract 1¼ tsp in­stant dried yeast Sun­flower oil, for fry­ing FOR THE CUS­TARD: 65g pis­ta­chio nuts 140g white gran­u­lated sugar, di­vided 2 tbsp wa­ter 500ml milk 2 egg yolks 2 tbsp corn flour A pinch of salt 1 tsp vanilla ex­tract 2 tbsp un­salted but­ter, soft­ened

Mix all the in­gre­di­ents for the doughnuts into a bowl and knead into a soft dough. Cover the bowl with cling­film and al­low to rest in a warm place for about 1 hour or un­til dou­bled in size. In the mean­time, make the cus­tard. Blend the pis­ta­chios in a food pro­ces­sor un­til finely chopped. Add 2tbsp sugar and wa­ter and whizz un­til smooth. Place the pis­ta­chio mix­ture in a saucepan with the milk and bring to the boil. As the milk mix­ture heats, whisk to­gether the egg yolks, corn flour, re­main­ing sugar and salt in a bowl. Once heated, add around 1 cup of the milk into the egg yolk mix whilst whisk­ing briskly un­til in­cor­po­rated. Add the re­main­ing milk from the saucepan to the egg mix­ture, whisk­ing con­tin­u­ously. Re­turn the cus­tard mix­ture to the saucepan and whisk con­tin­u­ously over a medium heat un­til thick­ened. Re­move from the heat and add the vanilla ex­tract and but­ter, whisk­ing un­til the but­ter has melted and is fully in­cor­po­rated. Strain the mix­ture through a sieve and al­low to cool to room tem­per­a­ture. Once the dough is ready, turn it out onto a floured sur­face and cut into 20 equal pieces. Shape into balls and space them, well apart, on a large, greased bak­ing tray. Cover loosely with oiled cling­film. Leave to rise in a warm place for around 40 min­utes, un­til dou­bled in size. Heat around 8cm of sun­flower oil in a fry­ing pan on a medium heat. Fry the doughnuts for around 1 and a half min­utes on each side un­til golden. Drain the doughnuts on pa­per tow­els briefly, be­fore rolling the doughnuts in caster sugar to coat. Put the cus­tard into a pip­ing bag and in­ject each dough­nut with about a tea­spoon of cus­tard.

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